PRODUCT PREPARATION AND USE OF UNIT OP–2FM OWNER'S MANUAL
NU–VU® FOOD SERVICE SYSTEMS PO BOX 35 MENOMINEE, MICHIGAN 49858-0035
page 12 SALES FAX (906) 863-5889 • SERVICE FAX (906) 863-6322 (800) 338-9886
iv. In the AUTOMIST option is water being supplied to the Proofer?
v. In the AUTOMIST option is the Injection Nozzle clogged or damaged?
d. Recheck the proof in 5 to 10 minutes after making adjustments. Readjust as
necessary.
3. Monitor progress of the proof more closely as you approach the end of the proofing cycle.
NOTE: Do not open the Proofer Door more often than is required, or keep it open
any longer than necessary.
4. Product is generally ready to bake when it is 75% to 80% of the desired finished size.
Bread dough should just stick to your finger when you touch the loaf, but still pull off cleanly
when you withdraw your finger. Dough that is not slightly tacky or has a flat dull
appearance is too dry. Dough that is too sticky or has a shiny or glazed appearance is too
wet. These conditions may be remedied as follows:
a. Too dry:
i. Spray with fresh clean water, OR:
ii. Turn the Temperature Control OFF, turn the Humidity Control to maximum.
Check every few minutes until dough is correct.
b. Too wet:
i. Open the Proofer Door to vent the excess humidity. Close the Door and monitor
the product, OR:
ii. Turn the Humidity Control to OFF, turn the Temperature Control to 110
°
. Check
every few minutes until dough is correct.
F. Bake the product:
1. Make sure the Oven has reached the correct preheat or baking temperature.
2. Open the Oven Door and load the product quickly. Push the pans all the way to the back
(until they rest against the Pan Stops). Close the Oven Door securely.
3. Set the proper baking temperature (if different from your preheat temperature) and the
desired bake time minus two minutes. The bake will proceed as selected.
4. Check your product when the Timer expires and the Buzzer sounds.
5. Remove the product when it is finished and reload with fresh product. Repeat steps "2"
through "5".
6. When baking is finished for the day complete the daily DRY–OUT PROCEDURE for the
Oven and Proofer (refer to the MAINTENANCE AND CLEANING GUIDE).
G. If you have problems with the end results it is usually attributable to one of the following:
1. Problems with the dough itself.
IMPORTANT: If you have humidity in the Proofer and the correct temperature set but
the dough does not rise, you have a dough problem and not an equipment problem!
2. Proofer temperature set too low. Proper proofing action occurs between 95
°
and 105
°
.
3. Proofer temperature set too high. Yeast will begin to deteriorate and die at temperatures
over 115
°
F.
4. Lack of sufficient moisture or too much moisture will both affect your finished product in
terms of color and appearance.
5. Products not proofed long enough will appear small and heavy.
6. Products that are over-proofed will tend to collapse after baking and may have dark streaks
across them. The size of your product when removed from the Proofer prior to baking
should only be 75% to 80% the size of the desired finished product.
7. Baking temperatures too high or time too long. Product will have dark spots and/or ends and
edges.
8. Baking temperature too low or time too short. Product will be uneven or too light in color
and will be unbaked on the inside.
To Next Page
Loading...
